Name: Oysters on the Half Shell with Pernod Dipping Sauce
Yield: Serves 8
Ingredients: 1/2 cup Champagne vinegar or white wine vinegar; 1/2 cup dry white wine; 4 teaspoons Pernod or pastis liqueur; 4 teaspoons minced shallots; 1 tablespoon minced red bell pepper; Crushed ice; 24 fresh oysters, top shells removed

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Recipe information

Yield
Serves 8

Ingredients

1/2 cup Champagne vinegar or white wine vinegar

1/2 cup dry white wine

4 teaspoons Pernod or pastis liqueur

4 teaspoons minced shallots

1 tablespoon minced red bell pepper

Crushed ice

24 fresh oysters, top shells removed

Preparation

Step 1
Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Step 2
Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.